Casseroles are so easy and convenient to make. Everything goes in one pot and done. I love to make them for my family but some times they ask me for more exciting dinner options. This is how I landed to one of my favorite ways of making tacos: Baked! I’ve put all the ingredients of my Creamy Seafood Casserole into Old El Paso Stand ’n Stuff taco shells and the result is amazing!
Think of this as your modern casserole. A super quick and fun way to enjoy the baked gooey ingredients of your favorite casserole but wrapped by a crunchy taco shell. Having the ingredients cook within individual taco shells is super practical too because each taco works out as a portion that’s easy to serve.
Load it with cheese
I really love the texture that the taco shells give to this recipe, and how awesome the Stan ’n Stuff taco shells are for it. They stand really well making it hassle free to stuff and keep them on the baking pan. Enjoy!
- 6 tablespoons butter
- ½ cup white onion, small diced
- 1 tablespoon cornstarch
- 2 cups milk
- ½ teaspoon nutmeg, ground
- 8 oz white cap mushrooms, chopped
- ½ pound scallops, cut in small cubes
- ½ pound shrimp, peeled and deveined and cut into small pieces
- 3 cups cooked rice
- 1 package (8 count) package Old El Paso™ Stand ’n Stuff taco shells
- 1 cup Monterrey Jack cheese, shredded
- Salt and pepper to taste
- 1 jalapeño, optional
- Preheat oven at 400°
- Make a white sauce by heating up 3 tablespoons of butter and sautéing the onions. Once they are translucent add the cornstarch to make a roux and help the milk thicken. Add the milk and nutmeg whisking continuously as you pour the milk. Season with salt to taste, and keep stirring it over medium-low heat until the sauce is thick about 10 minutes. Set the sauce aside.
- Add the remaining butter to a frying pan and add the mushrooms. Once the mushrooms have cooked for about two minutes, add the shrimp and scallops cooking it all for about five more minutes. Season with salt and pepper to taste and combine it all with the white sauce.
- To assemble the tacos, place the Stand ’n Stuff taco shells on a baking pan and add a layer of the white rice first on each taco, followed by a couple tablespoons of the creamy seafood mixture and a final layer of cheese. Optionally add a few rings of fresh jalapeño on top.
- Bake it uncovered for 10 minutes or until all the cheese has melted and the top of the taco shells and cheese is golden brown.
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